Recipes Salads Summer Tomato Salad with Jicama and Avocado 5.0 (1) 2 Reviews Traci des Jardins’ take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. The simple lime dressing gets a hit of fresh, herbal brightness from plenty of cilantro leaves. By Traci Des Jardins Updated on July 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Aubrie Pick Total Time: 15 mins Yield: 6 to 8 Ingredients 1 pound heirloom tomatoes, cut into bite-size pieces (about 3 cups) 1 1/2 cups sliced English cucumbers 1/2 cup thinly sliced red onion, rinsed under cold water 1/2 cup matchstick-cut jicama 1/3 cup thinly sliced radishes 1 medium avocado, cut crosswise into 1/3-inch-thick slices 1/4 cup extra-virgin olive oil 3 tablespoons fresh lime juice 1 1/2 teaspoons kosher salt 1/4 cup loosely packed fresh cilantro leaves Flaky sea salt, for finishing Directions Arrange tomatoes, cucumbers, red onion, jicama, radishes, and avocado on a serving platter. Whisk together olive oil, lime juice, and kosher salt; drizzle dressing over vegetables. Sprinkle with cilantro leaves, and season to taste with flaky sea salt. Notes Shop for jicama roots that are dry and firm to the touch. Rate it Print